Ingredients

• 1 cup Greek Yogurt, plain
• 1/3 cup Olive Oil
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup Turbinado or Raw Sugar
• 1/3 cup Lemon juice, freshly squeezed
• Zest of one Lemon
• 2 Eggs
• 1 1/2 cups Unbleached Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt

Instructions

Preheat your oven to 350 degrees. Line the bottom of a 9-inch round cake pan, with sides at least two inches tall, with parchment paper. Grease and lightly flour the pan (I used a butter and flour spray which worked beautifully.)

In a large bowl whisk together the sugar, vanilla, yogurt, olive oil, lemon juice and zest. Then whisk in the eggs one at a time.

Sift the flour, baking powder, and salt right over the cake batter. Slowly whisk in the flour until just combined. Pour the batter into the pan and let it rest for around 15 minutes. 

Bake the cake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out crumb free. Allow the cake to cool in the pan for ten minutes then carefully flip the cake onto a large plate and then back onto the cooling rack for a little longer.

Serve warm or at room temperature with a healthy dollop of crème fraiche and large spoonful of Blackberry Limoncello Sauce.

Fresh Blackberry Limoncello Sauce

Ingredients

• 12 oz Fresh Blackberries
• 2 tablespoons Limoncello
• 2 tablespoons Brown Sugar
• 2 teaspoons Lemon juice, freshly squeezed

Instructions

Blend all of the ingredients together using a blender, food processor or, my way, a stick blender, until smooth. 

Strain sauce into a medium sized bowl, pressing seeds to extract as much liquid as possible. 

Cover and refrigerate until ready to use.